Cinnamon rolls are a Component Treat. Fit together a sweet roll dough, a tasty filling and a glaze and come up with something Lovely.

There is no real reason to stick with one recipe for cinnamon rolls. I mean, you might like the dough from one recipe, but the filling component might be lacking. Or the filling is Amazing, but the glaze is cloying. The fun thing about finding your Fearlessness is in realizing that in Component-Baking, you can keep the parts you like and exchange the less than stellar parts for Better Parts. Having said that, you still need to strike a balance. Uber-rich dough, filling and frosting can work together to make something that sits in your Insides rather like a Lead Balloon. So, be judicious. If you know you’re going with a leaner dough, you can enrich the filling and glaze. If you’re not going to use much fat in the filling, you can enrich the dough. And, if both the filling and dough are going to be rich, you can opt out of glazing altogether. It’s totally up to you.

Anyhow, I knew that the coffee/cocoa/spice combo would make a perfect sweet roll. And what goes with coffee and chocolate and spice? Well, I’m sure there’s more than one answer to that question, but my answer is orange. So, I added some orange to my dough, made it slightly less-rich by swapping out my usual 4 yolks and an egg for 2 eggs and a yolk. and rolled it around a very simple filling made of butter, Baker’s Brew Coffee Spice and brown and granulated sugar. It didn’t even need any salt because it’s in the Baker’s Brew. Nice!

For the glaze, I went with a butter/cream cheese/OJ combination that I thought would be lovely with the other components (and less sweet than a straight-up powdered sugar glaze). The three components played very nicely together, and the rolls even exceeded my expectations. I am telling you, the flavor of the Baker’s Brew is just Incomparable. Stay tuned after the recipe to find out how you can win a bottle of your very own, along with a companion bottle of Spiced Vanilla Bean Sugar.

enough brown and granulated sugar to make a spreadable paste (Start with about ½ cup of each)

For the Glaze

4 oz softened cream cheese

2 oz softened butter

2 tablespoons orange juice

2-3 drops orange oil

scant ¼ teaspoon fine sea salt

enough sifted powdered sugar to make a very thick glaze

What To Do

For the Dough

In the bowl of a stand mixer, mix all ingredients together, reserving one ounce (2 tablespoons) of the buttermilk/milk.

Mix using the dough hook until the dough comes together. It should clear the sides of the bowl but still be "stuck" in about the bottom 3" of the bowl.

Mix for 2 minutes. Add a tablespoon more flour if the dough is too soft or a tablespoon of milk/buttermilk if the dough is a little too stiff. The dough should be soft and supple and just a bit sticky.

Once the dough is a lovely texture, knead on medium speed for 5-7 minutes.

Turn the dough out and spray the inside of your bowl with pan spray.

Shape the dough into a ball and return to the bowl, smooth side up.

Spray with more pan spray, cover and let rise in a warm place until doubled in volume.

For the Filling

Mix together the filling ingredients into a sandy paste. It should be easy to spread with an off-set spatula, but it should not be greasy.

For the Glaze

Whisk together the butter and cream cheese until smooth and well-combined.

Whisk in the orange juice, orange oil and sea salt.

Whisk in enough sifted powdered sugar to make a thick glaze

To Assemble, Bake and Finish

Spray a 9"x13" pan lightly with pan spray. Set aside.

Press the gases out of the dough. Lightly spray your rolling surface with pan spray.

Roll the dough out into as even a rectangle as you can get, roughly 30" by 20".

Evenly spread on the filling, taking it to one long edge and both short edges. Leave the last 1½" on one long side of the dough bare.

Roll the dough up, ending at the filling-less long end.

Pinch dough along the seam to seal as well as you can.

Cut off either end of your cylinder of dough. These will be uneven, so keep them for yourself. Cut the remaining dough into 12 slices. I usually cut the dough into 4 equal slices and then cut each fourth into thirds to get rolls pretty much all the same size. Use dental floss or a sharp serrated knife to cut the rolls.

Place the dough into the prepared pan in 4 rows of three. (Bake your two ends separately). Make sure you leave about ½" between your rolls so they can expand and rise.

Cover with a lint-free towel and let rise in a warm place until all the rolls are touching and the dough is nicely puffed.

Bake at 375F for 20 minutes.

Reduce the heat to 350F and continue baking until the rolls in the center register 200F on an instant-read thermometer, about another 20 minutes. Cover the rolls with foil if they seem to be browning too fast.

Once done, cool on a rack until warm.

Drizzle or slather on the glaze, covering as much or as little of the rolls as you want. I tend to go overboard with the glaze, so you can certainly cut back on the amounts if you don't want as much.

So, there you have it. Guaranteed to be Incredibly Edibly Good. Make all three of these components, or do your own swap outs. But whatever you choose to do, you are really going to want to try some of Savory Spice Shop’s spices.

This Giveaway is Now Closed.

It’s Giveaway Time!

Many thanks to Cindy and Bob, the owners of our local Savory Spice Shop here in Raleigh, for providing me with a gift box of two spice blends–picked by Moi–to give away to a lucky reader. This is not a sponsored post, but Savory Spice Shop Raleigh is providing the prize. About which I am very excited.

Hi! I want to come to your house to play in your kitchen!

Included in the giveaway is a 2 oz bottle of Baker’s Brew Coffee Spice (ingredients: coffee, sugar, cocoa, cinnamon, salt, nutmeg, cardamom, allspice, mace and ginger) and a 2 o bottle of Spiced Vanilla Bean Sugar (ingredients: sugar, Madagascar vanilla beans, pure vanilla extract, cinnamon, allspice, mace and cardamom). You can see how nicely these two blends will complement each other! Included as part of the packaging is a whole nutmeg, a few cinnamon sticks, several dried bay leaves, a dried red chile and a star anise. Bonus treats!

All you have to do to enter is leave a comment letting me know how you’ll use these spices to enliven your cooking and baking. Easy!

The Rules: I will choose one winner via Random.org from among all entries received by 7pm EST, Sunday, January 27.

Readers in Tomorrowland, you’re welcome to enter as well!

You have 48 hours to get in touch with me via email. If I don’t hear from the winner within 48 hours, I’ll choose a new winner. Please, please, please make sure that there is a valid email attached to your comment/commenting profile. If you’re not sure, add your email address to your comment.

Also, please, please, please make sure that my email address, onlinepastrychef [at] yahoo [dot] com, is in your approved list so I don’t end up in your spam filter.

PS: While I normally respond to every comment, I can’t during a giveaway because it messes up my count. Sigh. Please know I’m reading and enjoying every single comment, even though I’m not responding! Thanks so much, and good luck in the giveaway!

Comments

I would love to win these products to try in a number of different ways, on top of my homemade scones, in my cappucino, and on my banana muffins to name a few pick me! Pick me, please 😉 thanx or the chance!

AWESOME giveaway, Jenni! As you can imagine, I’d use this in and on everything; you’ve inspired me! I’d especially like to try making a Baker’s Brew glaze for homemade doughnuts — that’s my next challenge.

First I’d make this wonderful looking orange spice cinnamon rolls. Then I would try using them on my scones and sugar cookies. I think they would add a wonderful change to the basics that I am currently using.

To start I think I would add a tsp or more of the Baker’s Brew Coffee Spice to my standard chocolate cake recipe (Hershey’s Perfect Choc Cake Recipe). Then add a little more to some ermine frosting to fill it. Topped with chocolate buttercream flavored with the Vanilla Bean Spice.

I’ve only recently started making my own cinnamon rolls and I’d love to try some new variations (with pretty good success) with those spices. Hmm, breads, cookies, the possibilities are endless. I am sure my co-workers would love to taste test anything I come up with. I think the coffee one would be great in a chili too.

I would probably use these spices as much as I can, as I always seem to be low on any kind at all! Of course I would try those cinnamon rolls, they look delicious, and other possibilities of use are endless.

I would use the sugar as the topping on creme brulee, sprinkled on top of baklava muffins and my black pepper sugar cookies, and in afternoon tea. For the spice blend, I’d use it on beef, ostrich, and buffalo as a rub and in mole for savory uses. For sweet uses, it would be great in espresso fudge, kahlua brownies, the afore-mentioned baklava muffins, and in drinks such as white or black russions, a sprinkle on Tia Maria or Kahlua on the rocks, and in hot chocolate. Oooh, I wonder how it would taste on pulled pork with a bit of chipotle powder?

I have been meaning to get over and see these gorgeous rolls since you posted their portrait on Facebook. I am a fan of coffee in all its forms and I was imagining the coffee spice on some grilled pork chops but now all I can think of is making sweet rolls. And I think we all know who to blame here.

I want, I want, I want to win !!!! Yes, if I get my hands on the Vanilla Bean Sugar, oooh I’d make some vanilla snaps, vanilla pound cake, vanilla waffles, a big banana raisin loaf, a huge Torta di Mele, a custard pie, ok…need any more reasons ? Thanks for this giveaway and the terrific sticky rolls recipe

Oh how I would love to get my hands on these two spices…..I would make some delicious Vanilla latte coffee rolls. ok ok if I don’t win I just notices that I can go to the Savory Spice store located in my city. Thanks for the contest though.

Wow! It would be divine to win the spices! I would make Snickerdoodles with the Baker’s Brew Coffee Spice added to the cookie batter and then roll them in the Spiced Vanilla Bean Sugar. Can you say YUM? Thanks for the opportunity!

Oh, this coffeeholic/bakeoholic would LOVE to try that amazing sounding combo! (Is it okay to make up words like that? They just seemed so appropriate.) I think I’d definitely make your rolls, then maybe play with some scones or even cheesecake… endless possibilities. Thanks for the awesome giveaway!

I would love this for cinnamon rolls, cappuccino topping, baked french toast, peach cobbler, cinnamon streusel muffins or coffee cake, and to try in savory dishes as well. Perhaps a nice rub for pork loin. jennifer_arnott@att.net

I’m so happy to connect with you on Google+! I haven’t been baking much, but found out that I started to enjoy doing it and that following most of the recipe is not too hard. Can’t help it; still tweak it here and there though.

Your rolls look amazing! The thing I like about baking is seeing the
development when something is rising and the joy when it turns out better than expected.

I’ve never seen Baker’s Brew Coffee Spice before but I can imagine it would be great mix in with some whipped cream and added on
top of some homemade hot coco…Sometimes simple pleasures in life are the best!

Clearly I haven’t been doing enough baking lately – I want to make everything on your blog! Love the idea of that baker’s brew with orange and cream cheese – cheesecake? It might help to de-cloyify white chocolate, too.

I’m not a big baker so I would find something savory to make with the Baker’s Brew. The marinated chicken recipe they have on the Savory Spice website is awesome (and super easy). I think I would attempt a pulled pork in the crock pot with it. I make a cinnamon pulled pork that’s pretty awesome…I think I would just need to sub out a few ingredients!

I would do something quick, easy for breakfast like a warm coffee cake. Put the coffee spice brew into the cake batter and the vanilla sprinkle into the crumble on top. We are so cold here so a warm hot cake and warm hot coffee or cocoa for breakfast is yummy!

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